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Chili Skillet

Like most farmers, my husband loves a good, hearty chili. With all the vegetables, cheese and meat in it, this dish makes a super supper—and it comes together in one skillet on top of the stove. I serve it frequently in fall and winter. —Katherine Brown, Fredericktown, Ohio
  • Total Time
    Prep: 15 min. Cook: 40 min.
  • Makes
    4 servings


  • 1 pound ground beef
  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 garlic clove, minced
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 cup tomato juice
  • 1/2 cup water
  • 4 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 cup uncooked long grain rice
  • 1 cup canned or frozen corn
  • 1/2 cup sliced ripe olives
  • 1 cup shredded cheddar or Monterey Jack cheese
  • Thinly sliced green onions, optional


  • In a large skillet over medium heat, cook beef, onion, pepper and garlic until meat is no longer pink; drain. Add the next seven ingredients; simmer, covered, until rice is tender, about 25 minutes.
  • Stir in corn and olives; cover and cook 5 minutes more. Sprinkle with cheese; cook, covered, until cheese is melted, about 5 minutes. If desired, top with green onions.
Nutrition Facts
1 serving: 599 calories, 26g fat (11g saturated fat), 98mg cholesterol, 1557mg sodium, 54g carbohydrate (9g sugars, 10g fiber), 38g protein.

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  • TanyaVDB
    Sep 12, 2019

    This is an excellent meal. Everyone loved. I was glad I doubled the recipe so that we can serve up for lunch. I was thinking of even putting it into burritos for a quick lunch. Will make again!

  • jstowellsupermom
    Dec 23, 2018

    Love a one pot meal! Family friendly too, everyone loved it!

  • ellimaye1
    Dec 11, 2018

    This was quick and easy. I would make it again if I were in a pinch, but it's not one I'd put into our rotation. I didn't have tomato juice so I used 1 cup of water and 15 oz tomato sauce.

  • 4angels9798
    Jan 26, 2015

    I have been making this same recipe from a Taste of Home magazine since 2009. The 2009 recipe calls for 3 cups of juice. Bring to a boil before you cover and simmer this chili for the 25 minutes and the rice will be cooked. YUM. I always double this recipe and freeze lunch-sized portions.

  • Steph502
    Aug 4, 2014

    LOVE this recipe! It is excellent with ground venison instead of beef. Either way, I always add some cayenne pepper to spice it up but otherwise its delicious! Also, I use regular old instant rice and have never had the rice problem others have had.

  • vewebber58
    Jan 4, 2014

    This was good......just added a salad to make a complete meal. It could have used a little more seasoning, which is something easily taken care of and is a matter of personal taste, and I did add more water as it was cooking - quite a bit more - maybe as much as one cup. I'd add a little, then more when I checked it again, and I did that several times. I thought I may have detected a grain or two of rice that wasn't quite cooked through, but all in all the rice seemed to have been fine. Adding a little more water or tomato juice and cooking it a bit longer is all it needs to insure that the rice is cooked. I like this dish...simple, quick, easily tweaked to satisfy personal taste, and it tastes good. I will make it again.

  • amberjcarothers
    Feb 9, 2013

    Quick and easy one dish meal :o)I also had a hard time geting the rice cooked all the way , but other than that it was very good.

  • TexasCookie
    Oct 18, 2011

    This was extremely tasty, the blend of flavors was just right. However, I had trouble with my rice cooking even though I followed the directions exactly! Very annoying. I think in the future I will precook my rice. But I will make it again.

  • Yankee Fan
    Apr 18, 2011

    I fix this several time each month. Quick and easy after a long day at work.

  • nayner555
    Feb 15, 2009

    very good chili...the leftovers are even a good 'taco' dip with corn chips...a family pleaser for sure